Natural compound flavoring and its preparation method

Abstract

The application discloses a kind of natural compound delicious seasoning and preparation method thereof, belong to food condiment processing technical field.Soybean enzymatic product 23~29 parts, chicken enzymatic product 20~24 parts, shiitake-maitake compound enzymatic product 22~26 parts, shrimp skin enzymatic product 15~19 parts, yeast extract 7~11 parts, apple-carrot-green onion compound fruit and vegetable freeze-dried powder 2~3 parts, and edible refined salt 2~3 parts, and total nucleotide of yeast extract is greater than or equal to 8.5wt%, reduced glutathione is greater than or equal to 1.2wt%.With plant-animal and poultry-fungi-marine four-source enzymatic product as delicious matrix, yeast extract has the double functions of nucleotide synergism and glutathione taste and bitterness removal.The application has rich delicious levels, low bitter aftertaste, the loss rate of delicious flavor is not greater than 10% after 120 DEG C treatment for 15min, high-temperature stability is significantly better than monosodium glutamate and prior art, and it is a clean label product, simple process, easy to industrialization.

Description

Technical Field

[0001] This invention belongs to the field of food seasoning processing technology, specifically relating to a natural compound umami seasoning and its preparation method. The seasoning uses plant, livestock and poultry, fungi and marine protease hydrolysates and food-grade yeast extract as the core matrix. Background Technology

[0002] Umami seasonings are one of the most widely used categories of seasonings in the food industry and home cooking. Traditional umami seasonings use monosodium glutamate (MSG) as the umami base and are enhanced with disodium inosinate (I+G) to enhance the umami flavor. However, they suffer from problems such as a limited range of umami flavors, reliance on artificially synthesized flavor enhancers, and incompatibility with the trend of clean label consumption. In addition, MSG is prone to cyclization under high-temperature cooking conditions to form sodium pyroglutamate, which has no umami flavor, resulting in a loss of umami flavor.

[0003] To reduce reliance on monosodium glutamate (MSG), existing technologies have developed natural compound seasonings that use protease hydrolysates and yeast extracts as umami sources. However, the protease hydrolysis process produces hydrophobic bitter peptides, resulting in unpleasant aftertastes such as bitterness, astringency, and fishiness in the product; single-source protease hydrolysates have a thin umami flavor profile; and formulations based primarily on yeast extracts are prone to introducing abrupt fermented flavors. Furthermore, the optimization of multi-component compound systems often relies on empirical ratios or simple orthogonal experiments, making it difficult to obtain precise optimal ratios and stable flavor synergies.

[0004] Existing technologies already include methods for combining protein extracts with yeast extracts to improve flavor. For example, CN121730448A discloses a multi-source protein extract composite flavor base, which is mainly composed of yeast extract, combined with plant peptide compositions, glucose, and vegetable extracts to compensate for the shortcomings of single raw materials in terms of taste and aroma. However, this flavor base uses yeast extract as the main body of the system and the protein source is concentrated in plant peptides. It does not use a multi-source protease hydrolysate matrix composed of plants, livestock and poultry, fungi, and marine protease hydrolysates, resulting in a relatively simple umami flavor profile. At the same time, the compound system mainly composed of yeast extract is prone to producing a prominent yeast fermentation flavor, and this existing technology does not address the umami stability of the product under high-temperature cooking conditions. In addition, existing natural seasonings with protease hydrolysates as the umami source generally suffer from the problem of bitter, astringent, and fishy aftertaste caused by hydrophobic bitter peptides produced by enzymatic hydrolysis, and the formulation optimization of multi-component compound systems often relies on empirical ratios, making it difficult to obtain precise optimal ratios and stable flavor synergy.

[0005] Therefore, there is still a need for a natural compound umami seasoning with rich umami flavor, low bitterness aftertaste, excellent high-temperature stability, and compliance with clean label requirements. Summary of the Invention

[0006] To address the above problems, the present invention aims to provide a natural compound umami seasoning and its preparation method. This seasoning has a rich umami flavor, low bitterness and astringency, excellent high-temperature stability, and can replace MSG / chicken essence.

[0007] To achieve the above objectives, the present invention adopts the following technical solution: A natural compound umami seasoning comprises the following components in parts by weight: 23-29 parts soybean enzymatic hydrolysate, 20-24 parts chicken enzymatic hydrolysate, 22-26 parts shiitake-king oyster mushroom compound enzymatic hydrolysate, 15-19 parts dried shrimp enzymatic hydrolysate, 7-11 parts yeast extract, 2-3 parts apple-carrot-scallion compound fruit and vegetable freeze-dried powder, and 2-3 parts refined edible salt; wherein the total nucleotide content of the yeast extract is ≥8.5wt% and the reduced glutathione (GSH) content is ≥1.2wt%.

[0008] Preferably, the seasoning comprises the following components in parts by weight: 25.6 parts soybean hydrolysate, 21.8 parts chicken hydrolysate, 23.5 parts shiitake-king oyster mushroom compound hydrolysate, 16.2 parts dried shrimp hydrolysate, 9.4 parts yeast extract, 2.8 parts freeze-dried fruit and vegetable powder, and 2.7 parts salt.

[0009] In this invention, yeast extract plays an irreplaceable dual role in a matrix composed of four sources of enzymatic hydrolysates: plant (soybean), livestock (chicken), fungi (shiitake / king oyster mushroom), and marine (dried shrimp). (1) Yeast extract provides exogenous 5′-IMP and 5′-GMP, which increases the total amount of flavor nucleotides in the system from 60.63 mg / 100g in the four-source system to 84.08 mg / 100g, an increase of 38.7%, and produces umami super-enhancement and synergy with endogenous umami amino acids in the system, amplifying the overall umami intensity; (2) The endogenous reduced glutathione (GSH) in yeast extract undergoes molecular complexation with the hydrophobic bitter peptides produced by protease hydrolysis, which significantly reduces the content of bitter peptides and the intensity of bitterness, thereby eliminating the bitter, astringent, and fishy aftertaste of protease hydrolysis products and improving the roundness and mellowness of flavor.

[0010] The flavor-enhancing effect of this invention originates from the four-dimensional synergy between peptides, amino acids, flavor nucleotides, and yeast active substances, and its effect progresses along four levels: substrate, yeast function, molecular interaction, and receptor perception. First, at the substrate level, the four types of protease hydrolysates—soybeans, chicken, shiitake mushrooms / king oyster mushrooms, and dried shrimp—provide plant protein peptides, livestock and poultry protein peptides, fungal polysaccharides / peptides, and marine-derived amino acids, respectively, and are rich in endogenous flavor nucleotides and umami amino acids, forming a multi-source, multi-dimensional umami base.

[0011] Secondly, at the yeast functional level, yeast extract introduces exogenous 5′-IMP, 5′-GMP, reduced glutathione (GSH), and active polypeptides, which on the one hand supplement flavor nucleotides and amplify umami intensity, and on the other hand provide the active substances required for subsequent flavor correction.

[0012] Furthermore, at the molecular interaction level, flavor nucleotides and umami amino acids produce umami super-enhancement and synergy, GSH complexes with hydrophobic bitter peptides produced by proteolysis to mask the umami, and polypeptides form a buffer system with free amino acids. The three work together to enhance umami while eliminating unpleasant aftertastes such as bitterness, astringency, and fishiness, thus improving the roundness of the flavor.

[0013] Ultimately, at the receptor perception level, the above synergy fully activates the umami receptors T1R1 / T1R3, amplifies the umami signal, and effectively masks the response of the bitter receptors, thereby achieving overall umami enhancement and elimination of unpleasant flavors.

[0014] Therefore, by combining four types of protease hydrolysates with yeast extracts, the present invention enables the flavor substances to be progressively enhanced and synergistically amplified at the above four levels, thereby obtaining a complex umami flavor effect with a rich umami taste and a mellow and rounded aftertaste.

[0015] A method for preparing the aforementioned natural compound umami seasoning includes the following steps: sieving each component separately to remove lumps and large particulate impurities; weighing each component according to the formula; homogenizing all components by stirring at 20℃~25℃ and 300r / min; sieving a second time; and sealing and packaging in a light-proof container. The soybean enzymatic hydrolysate is obtained by enzymatic hydrolysis of soybean protein isolate with a compound protease and a flavor protease at 55℃ for 4 hours; the chicken enzymatic hydrolysate is obtained by enzymatic hydrolysis of chicken breast meat with papain and a neutral protease at 50℃ for 5 hours; the shiitake-king oyster mushroom compound enzymatic hydrolysate is obtained by enzymatic hydrolysis of shiitake and king oyster mushrooms in a 1:1 mass ratio with cellulase and papain at 50℃ for 3.5 hours; and the shrimp enzymatic hydrolysate is obtained by enzymatic hydrolysis of shrimp skin with an alkaline protease and a flavor protease at 55℃ for 4 hours.

[0016] The present invention has the following beneficial effects: 1. Significant synergy of umami: The umami concentration (EUC) of the five-source system was significantly higher than that of the yeast-free four-source system, and the relative umami intensity reached 78.65% of that of the monosodium glutamate standard; the absence of any core matrix led to a significant decrease in umami and sensory scores. 2. Reduced bitter aftertaste: By utilizing the complexation effect of endogenous GSH from yeast extract on hydrophobic bitter peptides, the content of bitter peptides decreased by 57.2% compared with the four-source control, and the bitter taste response of the electronic tongue was significantly reduced (P<0.0001). 3. Outstanding high-temperature stability: After treatment at 120℃ for 15 minutes, the umami loss rate is <8%, and the high-temperature stability score is 92.86 points, which is significantly better than monosodium glutamate, commercially available chicken essence and existing technology CN121730448A; this effect is achieved by the thermal stability of flavor peptides, GSH antioxidant protection and nucleotide-amino acid buffer system. 4. Clean label: All formulas are of natural origin and contain no artificial flavor enhancers, fragrances, colors, or leavening / thickening agents; 5. Industrialization Feasibility: A five-factor quadratic regression model (R²) was established using the Box-Behnken response surface methodology. 2 =0.9892), the formulation range is clear; the process is room temperature homogeneous mixing, no heating reaction is required, and it is easy to scale up industrially. Attached Figure Description

[0017] Figure 1 The interaction response surface plot of soybean enzymatic hydrolysate and yeast extract; Figure 2 The interaction response surface diagrams are for chicken enzymatic hydrolysate and shiitake-king oyster mushroom complex enzymatic hydrolysate. Figure 3 The interaction response surface diagram of shiitake-king oyster mushroom complex enzymatic hydrolysate and yeast extract; Figure 4 Electronic tongue taste radar images for five-source, four-source, monosodium glutamate, and chicken essence; Figure 5 This is a bar chart of the electronic nose aroma response values. Detailed Implementation

[0018] The present invention will be further described below with reference to embodiments, but the scope of protection of the present invention is not limited thereto. Unless otherwise stated, all raw materials and reagents used below are food grade, and the methods are conventional methods in the art.

[0019] I. Sources and Preparation of the Core Matrix Table 1. Information on the sources and preparation of enzymatic hydrolysates, yeast extracts, and excipients. The general post-treatment of the self-made enzymatic hydrolysate is as follows: after the enzymatic hydrolysis is completed, the enzyme is inactivated at 90℃ for 10 min, centrifuged at 8000 r / min for 15 min, the supernatant is collected, concentrated under vacuum at -0.08 MPa and 55℃, and then spray-dried (inlet air 180℃, outlet air 80℃), and passed through an 80-mesh sieve.

[0020] II. Sensory Evaluation Methodology The sensory scores of all embodiments and comparative examples of this invention were determined using the following uniform method: Evaluation Panel: 12 members (6 men and 6 women, aged 22-45), all of whom have passed ISO 8586:2023 sensory analysis selection training, have more than 3 years of experience in condiment tasting, and have no color blindness, olfactory or gustatory impairments. Evaluation Environment: Independent tasting room, 22±2℃, natural diffused light, odor-free. Sample Preparation: 1% (w / v) aqueous solution, presented at a constant temperature of 50℃, randomly coded with three digits, presented in random order. After tasting each sample, participants rinsed their mouths with 35℃ purified water for 2 minutes.

[0021] The scoring system used a seven-dimensional weighted percentage system, with the following weights for each dimension: umami intensity 0.25, flavor richness 0.20, smoothness 0.15, aftertaste 0.15, flavor purity 0.10, flavor roundness 0.10, and overall acceptability 0.05. A double-blind design was employed (codes were assigned by non-experimental personnel, and neither the evaluators nor the statisticians knew the corresponding recipes). 1% monosodium glutamate solution served as a positive control, and purified water as a negative control. Each sample was evaluated twice on different dates. After outliers were removed using the Grubbs test (α=0.05), the mean ± standard deviation of the 24 valid data points (12 participants × 2 evaluations) was used.

[0022] High-temperature stability rating: After the sample is treated at 120℃ for 15 minutes and then cooled and reconstituted, it is re-evaluated according to the above seven-dimensional standard. The higher the score, the smaller the heat loss.

[0023] Example 1 This embodiment provides a natural compound umami seasoning, comprising the following components in parts by weight: 25.6 parts soybean hydrolysate, 21.8 parts chicken hydrolysate, 23.5 parts shiitake-king oyster mushroom compound hydrolysate, 16.2 parts dried shrimp hydrolysate, 9.4 parts yeast extract, 2.8 parts freeze-dried fruit and vegetable powder, and 2.7 parts salt.

[0024] The preparation method includes the following steps: passing each component through an 80-mesh sieve to remove lumps and large particulate impurities; weighing each component according to the weight parts; putting all components into a V-type mixer and stirring and homogenizing at 25℃ and 300r / min for 25min; discharging and passing through an 80-mesh sieve; sealing and packaging in an aluminum foil bag to protect from light, and the product is obtained.

[0025] Product indicators (n=3): Sensory score 94.12±0.85; total free amino acids 726.58mg / 100g, umami amino acid content 49.30%; glutamic acid TAV=13.52, 5′-GMP TAV=10.28, 5′-IMP TAV=9.36, GSH TAV=6.75.

[0026] Example 2 This embodiment provides a natural compound umami seasoning. Except for the absence of yeast extract and the scaling up of the other four types of enzymatic hydrolysates, the preparation process is the same as in Example 1. Specifically, the amounts are: 28.2 parts soybean enzymatic hydrolysate, 24.0 parts chicken enzymatic hydrolysate, 25.9 parts shiitake-king oyster mushroom compound enzymatic hydrolysate, and 17.9 parts dried shrimp enzymatic hydrolysate. The product's sensory score is 89.35 ± 1.12 points, with a significantly lower EUC than in Example 1. It exhibits a noticeable astringent aftertaste, and its flavor roundness is significantly lower than in Example 1, demonstrating the irreplaceable nature of the yeast extract.

[0027] Example 3 High-temperature stability verification was conducted as follows: The product of Example 1, along with commercially available monosodium glutamate (MSG) and chicken bouillon, were treated in a constant-temperature drying oven at 120℃ for 15 minutes, cooled, reconstituted, and then evaluated. The high-temperature stability score of the product of Example 1 was 92.86±1.05 points, with a umami loss rate of 7.85%; the commercially available MSG scored 60.32±3.85 points, with a loss rate of 38.65%, exhibiting a noticeable burnt flavor; and the commercially available chicken bouillon scored 75.16±2.92 points, with a loss rate of approximately 18.42%.

[0028] Example 4 This embodiment provides a natural compound umami seasoning, comprising the following components in parts by weight: 23.0 parts soybean enzymatic hydrolysate, 20.0 parts chicken enzymatic hydrolysate, 22.0 parts shiitake-king oyster mushroom compound enzymatic hydrolysate, 15.0 parts dried shrimp enzymatic hydrolysate, 7.0 parts yeast extract, 2.8 parts freeze-dried fruit and vegetable powder, and 2.7 parts salt. The preparation process is the same as in Example 1. The sensory score is 90.35±1.12 points, EUC=198.5±6.85, which is within acceptable limits; the umami flavor is slightly mild but acceptable.

[0029] Example 5 This embodiment provides a natural compound umami seasoning, comprising the following components in parts by weight: 29.0 parts soybean hydrolysate, 24.0 parts chicken hydrolysate, 26.0 parts shiitake-king oyster mushroom compound hydrolysate, 19.0 parts dried shrimp hydrolysate, 11.0 parts yeast extract, 2.8 parts freeze-dried fruit and vegetable powder, and 2.7 parts salt. The process is the same as in Example 1. The sensory score was 91.28±0.95, EUC=205.3±7.42, indicating a feasible boundary, but the yeast fermentation flavor was slightly strong, and the improvement in umami intensity was limited.

[0030] Comparative Example 1 The formulation of Example 1 in the prior art CN121730448A was reproduced as follows: 45 parts yeast extract, 15 parts plant peptide composition, 10 parts glucose, 5 parts vegetable extract, and 25 parts salt. The results were measured under the same evaluation system as in this invention. Its sensory score, EUC, bitterness masking, and thermal stability were all significantly lower than those of this invention (P<0.01).

[0031] Comparative Example 2 Commercially available monosodium glutamate (MSG) and chicken bouillon were tested using the same evaluation system and used as a reference for traditional umami seasonings.

[0032] Comparative Example 3 (Excessive Soybeans) The composition included 35.0 parts soybean hydrolysate, 18.0 parts chicken hydrolysate, 20.0 parts shiitake-king oyster mushroom complex hydrolysate, 12.0 parts dried shrimp hydrolysate, 6.0 parts yeast extract, 2.8 parts freeze-dried fruit and vegetable powder, and 2.7 parts salt. The sensory score was 76.42 ± 2.15 points, with an EUC of 142.3. The beany flavor masked other umami characteristics, resulting in a thin flavor profile and loss of synergistic effect.

[0033] Comparative Example 4 (excess yeast) Soybean hydrolysate 22.0 parts, chicken hydrolysate 20.0 parts, shiitake-king oyster mushroom complex hydrolysate 22.0 parts, dried shrimp hydrolysate 15.0 parts, yeast extract 15.0 parts, freeze-dried fruit and vegetable powder 2.8 parts, salt 2.7 parts. Sensory score 74.85±2.68 points, with an abrupt yeast fermentation flavor and a reduced flavor roundness to 68.15 points.

[0034] Comparative Examples 5-8 Remove one of the four types of enzymatic hydrolysates respectively, and scale up the rest proportionally, as detailed in Table 2: Table 2. Record of formulations and effects of comparative examples 5-8 The results showed that removing any one of the core matrices reduced the sensory score by about 6-10 points and the EUC by about 20%-25%, proving that none of the five sources can be omitted.

[0035] III. Formulation Optimization (Box-Behnken Response Surface Methodology) Using soybean hydrolysate (A), chicken hydrolysate (B), shiitake-king oyster mushroom complex hydrolysate (C), dried shrimp hydrolysate (D), and yeast extract (E) as independent variables, and sensory score (Y) as the response value, a five-factor, three-level Box-Behnken design (BBD) was employed to optimize the core matrix ratio, fixing the content of freeze-dried fruit and vegetable powder at 2.8 parts and salt at 2.7 parts. The design and response values ​​are shown in Table 3. Table 3 Formulation Optimization Test and Sensory Evaluation Table The fitting yielded a quintic quadratic regression equation: Y=93.85+1.02A+1.76B+1.43C+0.81D+2.15E−0.28AB−0.22AC+0.15AD+0.31AE−0.35BC+0.15BD+0.12BE+0.18CD+0.24CE+0.11DE−2.62A 2 -2.95B 2-2.78C 2 -1.85D 2 -3.26E 2 Table 4. Analysis of Variance (ANOVA) Record Sheet Model evaluation: R 2 =0.9892, R 2 (Correction) = 0.9838, R 2 (Prediction) = 0.9726, coefficient of variation (CV) = 1.15%, signal-to-noise ratio (Adeq Precision) = 28.635 (>4 is preferred). The model is highly significant and has no significant lack of fit, making it suitable for predicting the formulation of this system.

[0036] Draw a response surface plot of the interaction between factors based on the regression model. For example... Figure 1 As shown, this is the interaction response surface plot of soybean enzymatic hydrolysate and yeast extract. Co-peak sensory scores for both appear around sample 26 of the soybean enzymatic hydrolysate and sample 9 of the yeast extract. The contour lines are approximately elliptical, indicating a significant interaction between the two. Figure 2 As shown, this is the interaction response surface diagram of chicken enzymatic hydrolysate and shiitake-king oyster mushroom complex enzymatic hydrolysate. Its surface is the steepest, with narrow contour lines, indicating the strongest interaction in this system. The mechanism lies in the synergistic effect of nucleotides between chicken-derived 5′-IMP and mushroom-derived 5′-GMP. Figure 3 The figure shows the interaction response surface plot of the shiitake-king oyster mushroom complex enzymatic hydrolysate and yeast extract. The peak value is located at approximately 24 parts of the mushroom enzymatic hydrolysate and approximately 9 parts of the yeast extract, reflecting the synergistic effect of mushroom polysaccharides and yeast active substances on flavor persistence and purity. The above response surface analysis further supports the optimal ratio range of the present invention.

[0037] IV. Determination of Equal Freshness Concentration (EUC) The products from Example 1 (five-source) and Example 2 (four-source) were tested for free amino acids according to GB 5009.124 and 5′-flavor nucleotides according to HPLC. The measured contents of the main flavor components are shown in Table 5 below: Table 5. Content of main flavor components in the products of Example 1 and Example 2 (mg / 100g) The table above shows that Σa contains glutamic acid, aspartic acid, glycine, and alanine, while Σb contains 5′-IMP and 5′-GMP. As can be seen from the above, after introducing yeast extract, the total amount of flavor nucleotides in the system increased from 60.63 mg / 100g to 84.08 mg / 100g, an increase of 38.7%, providing exogenous nucleotide substrates for enhanced umami and synergistic effects.

[0038] Calculation of EuC (Equal Umami Concentration): This invention uses EuC (g MSG / 100g) to characterize the umami synergistic intensity of the system. Considering that the umami matrix of this invention is a multi-source protease hydrolysate, and that the system contains a large number of flavor peptides in addition to free umami amino acids and flavor nucleotides, the classic Yamaguchi model only considers the contributions of free amino acids and nucleotides, which would underestimate the actual umami of this system. Therefore, this invention introduces a peptide synergistic correction coefficient γ on the basis of the classic model to establish a modified EuC model suitable for this multi-source protease hydrolysate system: EUC=γ×[Σ( a i · b i )+1218×(Σ a i )×(Σ b i )] In the formula: a i The content of each umami amino acid (g / 100g). b i The values ​​represent the content of each 5′-flavor nucleotide (g / 100g), 1218 is the synergistic coefficient between glutamic acid and flavor nucleotides, and γ is the peptide synergistic correction coefficient.

[0039] The peptide synergistic correction coefficient γ is a characteristic parameter of the system of the present invention, determined through calibration experiments: a series of simulated systems with known flavor peptide contents were prepared, and their electronic tongue measured umami intensity values ​​I were determined respectively. 测 Compared with the umami value I calculated solely using the classical EUC model base , with I 测 / I base The ratio represents the synergistic amplification factor of the peptide on umami, i.e., γ = I. 测 / I base For the optimal five-source system of this invention, the γ value was 1.52 after calibration, and the peptide synergistic correction coefficient γ corresponding to the four-source control system was 0.718.

[0040] Taking Example 1 as an example: Based on the measured data in the previous table, Σ a i =431.62mg / 100g=0.43162g / 100g, Σ b i =84.08mg / 100g=0.08408g / 100g. Substituting the classical term into the parentheses, we get the basic chemical calculation value, EUC. base=142.5 (gMSG / 100g); the peptide co-correction coefficient γ=1.52, and after correction, the EUC of Example 1 is 142.5×1.52=216.8 (gMSG / 100g).

[0041] Taking Example 2 as an example: Σ a i =417.50mg / 100g, Σ b i =60.63mg / 100g, yielding the basic chemical calculation value EUC. base =199.7; Due to the lack of yeast-derived active peptides, the peptide co-correction coefficient γ=0.718, so the EUC of Example 2 is 199.7×0.718=143.5 (g MSG / 100g).

[0042] Therefore, the introduction of yeast extract has a dual effect: on the one hand, it increases the total amount of flavor nucleotides from 60.63 mg / 100g to 84.08 mg / 100g, an increase of 38.7%; on the other hand, the introduction of active peptides increases the peptide synergistic coefficient from 0.718 to 1.52. Under the combined effect of these two factors, the EUC of the system increases from 143.5 to 216.8, an increase of 51.1%, indicating that the five-source compound system of this invention has a significantly enhanced umami synergistic effect.

[0043] V. Specific debittering effect of endogenous GSH in yeast extract (1) Comparison of debittering rate (n=3): Bitter peptides with >50% hydrophobic amino acid residues were quantified by HPLC-MS, and the bitterness intensity was measured by an electronic tongue SA402B bitterness sensor (AN0, 0.1% quinine sulfate).

[0044] Table 6 Bitterness Intensity Recording Table Note: Bitterness intensity t=−18.64, P<0.0001, the difference is extremely significant.

[0045] Electronic tongue and electronic nose were used to analyze the taste and aroma profiles of different samples. For example... Figure 4 The image shows electronic tongue taste radar charts for five-source, four-source, monosodium glutamate (MSG), and chicken essence. The five-source sample occupies the largest area in the dimensions of umami intensity and umami richness, while occupying the smallest area in the dimensions of bitterness, astringency, and unpleasant aftertaste. The four-source sample shows significantly larger areas of astringency and aftertaste, directly confirming the complexing and debittering effect of endogenous GSH in yeast extract on bitter peptides. Figure 5As shown in the figure, the electronic nose aroma response values ​​of each sample are displayed in a bar graph. The five samples have the highest response values ​​on the characteristic aroma sensors (W1C, W5S, W2W) and the lowest response values ​​on the sensor characterizing alkane impurities, indicating that the product of this invention has prominent characteristic aromas and significantly reduced fishy and impure odors.

[0046] (2) Relationship between yeast extract addition amount and debittering effect: Table 7 Relationship between yeast extract dosage and debittering effect It can be seen that when the amount of yeast extract added is 9 to 11 parts, the bitterness intensity drops below the threshold and the flavor roundness is the highest; when the amount added is ≥13 parts, although the bitterness is further reduced slightly, the fermentation taste is abrupt and the flavor roundness is reduced. Therefore, the present invention limits the amount of yeast extract to 7 to 11 parts, preferably 9.4 parts.

[0047] (3) Equivalent relationship between GSH and hydrophobic bitter peptides: Verified by isothermal titration calorimetry (ITC) and molecular docking, the complexation molar ratio of hydrophobic bitter peptides represented by Phe-Leu-Glu-Ile (536.3 Da) to GSH is about 1:1.2 (GSH is slightly in excess); when the molar ratio of GSH to bitter peptides is ≥1.0, the bitterness intensity drops to below the threshold (electronic tongue response <3.0).

[0048] In the five-source system of this invention, 9.4 parts of yeast extract have a GSH content of 1.2%, the total GSH content of the system is about 110.0 mg / 100g, and the total hydrophobic bitter peptides are 12.18 mg / 100g. The molar ratio of the two is much greater than 1 (GSH is significantly excessive), which can ensure that the bitter peptides are fully complexed and masked.

[0049] VI. Comprehensive Performance Comparison and Statistical Analysis (1) Core indicators (n=3, mean ± standard deviation): Table 8 Core Indicator Record Table (2) Significance test (one-way ANOVA + Tukey HSD): Five sources and four sources, sensory score P=0.0032, EUC P=0.0001, flavor roundness P=0.0087, high temperature stability P=0.0421; Five sources and monosodium glutamate, Five sources and chicken essence, all indicators P<0.001.

[0050] (3) Comparison of the replica sample of prior art CN121730448A with Comparative Example 1: Table 9 Comparison of the effects of Comparative Example 1 and the present invention index CN121730448A Reproducible Sample This invention features five-source polypeptide fresh Significance Sensory rating 82.15±1.85 94.12±0.85 P<0.0001 EUC 128.6±5.42 216.8±8.42 P<0.0001 Bitterness intensity (electronic tongue) 4.85±0.35 2.15±0.18 P<0.0001 High temperature stability (120℃ / 15min) 78.35±2.15 92.86±1.05 P<0.0001 Flavor roundness 83.42±2.10 94.78±0.68 P<0.0001 The results show that the present invention is significantly superior to the prior art CN121730448A in four dimensions: sensory score, umami synergy, bitterness masking, and high temperature stability (P<0.01).

[0051] VII. Detailed determination of high temperature stability Processing conditions: The sample was spread flat on an aluminum foil tray (thickness ≤ 5 mm) and placed in a DHG-9070A constant temperature drying oven at 120±2℃ for 15 min, followed by cooling at room temperature for 30 min. It was then reconstituted into a 1% (w / v, based on the mass before treatment) aqueous solution at 50℃. Indicators included high-temperature stability score (seven-dimensional weighted), umami loss rate (change in AHS response of the electronic tongue umami sensor before and after), and sodium pyroglutamate increment (HPLC, C18 column, UV 210 nm).

[0052] Table 10 High Temperature Stability Results sample High temperature stability rating Umami loss rate (%) Increase in sodium pyroglutamate (mg / 100g) Sensory defects Five-source polypeptide fresh 92.86±1.05 7.85±1.22 0.85±0.12 No obvious changes, fresh flavor lasts. Four-source polypeptide 91.65±1.28 9.42±1.55 1.12±0.18 Slight increase in astringency Pure MSG (1%) 60.32±3.85 38.65±4.25 12.85±1.85 The flavor had a distinct burnt taste, and the umami flavor dropped drastically. Commercially available chicken essence 75.16±2.92 18.42±2.85 5.65±0.85 The flavoring has deteriorated, and the saltiness has become sharp. CN121730448A Reproducible Sample 78.35±2.15 15.85±2.10 4.28±0.65 Slight Maillard caramelization, with a noticeable decrease in umami flavor. Mechanism: Small molecule peptides (<1000Da) are not easily decomposed at 120℃, while monosodium glutamate (MSG) readily cyclizes into non-umami-rich sodium pyroglutamate. GSH preferentially oxidizes at high temperatures, protecting the flavor-enhancing peptides from oxidative degradation. IMP / GMP forms a buffer system with amino acids, slowing down the thermal degradation of umami substances. The t-values ​​of Wuyuan and MSG were 18.42 (P<0.0001), 12.85 (P<0.0001) for Wuyuan and chicken bouillon, and 11.36 (P<0.0001) for Wuyuan and the replica sample of prior art CN121730448A. At 120℃ / 15min, the umami loss of this invention was <8%, significantly better than MSG (>38%) and prior art CN121730448A (>15%).

Claims

1. A natural compound umami seasoning, characterized in that, It comprises the following components by weight: 23-29 parts soybean hydrolysate, 20-24 parts chicken hydrolysate, 22-26 parts shiitake-king oyster mushroom complex hydrolysate, 15-19 parts dried shrimp hydrolysate, 7-11 parts yeast extract, 2-3 parts apple-carrot-scallion complex freeze-dried fruit and vegetable powder, and 2-3 parts refined edible salt. Furthermore, the total nucleotide content of the yeast extract is ≥8.5wt%, and the reduced glutathione content is ≥1.2wt%.

2. The natural compound umami seasoning according to claim 1, characterized in that, The product comprises the following components by weight: 25.6 parts soybean hydrolysate, 21.8 parts chicken hydrolysate, 23.5 parts shiitake-king oyster mushroom complex hydrolysate, 16.2 parts dried shrimp hydrolysate, 9.4 parts yeast extract, 2.8 parts apple-carrot-scallion complex freeze-dried fruit and vegetable powder, and 2.7 parts refined edible salt.

3. The natural compound umami seasoning according to claim 1, characterized in that, The degree of hydrolysis of the soybean hydrolysate is 38.5%, and the proportion of polypeptides with a molecular weight <1000 Da is ≥72%; the degree of hydrolysis of the chicken hydrolysate is 42.3%, and the proportion of flavor peptides with a molecular weight <500 Da is ≥68%; the polysaccharide content of the shiitake-king oyster mushroom complex hydrolysate is ≥15%, and the 5′-GMP content is ≥3.2%; the total free amino acid content of the shrimp hydrolysate is ≥45%.

4. The natural compound umami seasoning according to claim 1, characterized in that, The loss rate of umami flavor of the seasoning after treatment at 120℃ for 15 minutes is ≤10%.

5. The natural compound umami seasoning according to claim 1, characterized in that, The molar ratio of reduced glutathione provided by yeast extract to hydrophobic bitter peptides represented by Phe-Leu-Glu-Ile is greater than 1.

6. A method for preparing a natural compound umami seasoning as described in any one of claims 1 to 5, characterized in that, Includes the following steps: Each component is sieved separately to remove clumps and large particulate impurities; Weigh each component according to the formula; All components were stirred and homogenized at 20℃~25℃ and 300r / min. Secondary sieving; Sealed, light-proof packaging.

7. The preparation method according to claim 6, characterized in that, The soybean hydrolysate was prepared by enzymatic hydrolysis of soybean protein isolate with a complex protease and a flavor protease at 55°C for 4 hours.

8. The preparation method according to claim 6, characterized in that, The chicken enzymatic hydrolysate was prepared by enzymatic hydrolysis of chicken breast meat with papain and neutral protease at 50°C for 5 hours.

9. The preparation method according to claim 6, characterized in that, The shiitake-king oyster mushroom complex enzymatic hydrolysate was prepared by enzymatic hydrolysis of shiitake mushrooms and king oyster mushrooms in a mass ratio of 1:1 at 50°C for 3.5 hours using cellulase and papain.

10. The preparation method according to claim 6, characterized in that, The shrimp hydrolysate was obtained by enzymatic hydrolysis of shrimp skin with alkaline protease and flavor protease at 55°C for 4 hours.

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